I can’t believe that there’s only a few weeks of One Local Summer left! This week’s edition was an afterthought, really. I basically did a local breakfast, and didn’t think to take a picture of the main part of it – scrambled 2Silos eggs, potatoes and onions from the farmer’s market fried in a bit of oil, non-local grits with local butter, salt and pepper, some bacon from Bluescreek Farms Meats. But I did remember to take a pic of a new recipe using mostly local ingredients – which features the raspberries and strawberries I bought yesterday, along with some peaches and blueberries from earlier this summer that I had previously frozen (presumably for smoothies). We had this fruit soup last week at the bed and breakast, and it’s cool, refreshing, and brings out the best of summer fruits. Next time around, I’m thinking of trying a different type of fruit concentrate just to experiment with flavors.
Summer Fruit Soup
adapted from Taste of Home magazine
1/2 c sugar
3 tbsp quick-cooking tapioca
2 1/2 c water, divided
1 can (6 oz) frozen orange juice concentrate
1 cup fresh strawberries, hulled and halved
1 cup fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1/4 c. red raspberries
1/4 c. blueberries
1 medium ripe bananas, sliced
Combine sugar, tapioca and 1 1/2 c water in a saucepan. Cook over medium heat for 5 to 6 minutes or until thickened and clear. Remove from heat.
Stir in orange juice concentrate and rest of the water. Continue stirring until the orange juice concentrate is thawed. Stir in strawberries, peaches, blueberries, and raspberries. Cover and refrigerate for 2 hours.
When ready to serve, add bananas.